肉与土豆，炖得甘甜——日本的家常味道。
肉土豆是用甜味酱油高汤将薄切牛肉（或猪肉）、土豆和洋葱炖至入口即化的料理。它是katei ryori（家常菜）的基石，也是居酒屋菜单上暖心的常驻菜。
若说哪道菜称得上ofukuro no aji——「妈妈做菜的味道」，便是这一道。据说它源于海军炖菜，后来成了家家户户各有心得的料理；关东用牛肉，关西常用猪肉。
质朴而深深抚慰人心：甜咸的汤汁渗入软糯的土豆，肉嫩得一抿即散。和许多炖煮料理一样，它隔天更入味——待风味沉淀之后，更显滋味。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Daily stone-milled handmade soba, charcoal skewers, tempura
The towering wooden-beamed izakaya that inspired Kill Bill's House of Blue Leaves, where lantern light conjures an Edo-era warehouse over plates of fresh soba and charcoal skewers.
Daily fresh sashimi platters from Toyosu Market
A legendary fish izakaya tucked beneath the Yurakucho railway arches since 1946, run by Brit-owner Andy who hand-picks the catch at Toyosu Market each dawn.
